Oven-Fried Chicken That's as Good as Fried

A food processor is the cleanest, quickest way to get the toasts to a
sand-and-pebble consistency, but you can also leave the Melba toast in the
packaging, let out any excess air and crush them with a rolling pin.

Preparation

1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Mix eggs, mustard, thyme, salt, and pepper in a shallow dish. Put Melba toast crumbs in another shallow dish. Set a large wire rack over an 18-by-12-inch foil-lined jelly-roll pan.

2. Using one hand for dry ingredients and the other for wet, lay chicken pieces, 4 at a time, in egg mixture; roll to coat. Then lay 1 piece at a time in Melba crumbs. Press a mix of crumbs into top of chicken. Turn piece over and repeat, pressing crumbs into other side. Gently shake off excess.

3. Set chicken on rack. Spray top portion of chicken pieces evenly with oil. Bake until chicken is nutty brown and juices run clear, 30 minutes for drumsticks and 35 minutes for thighs. Serve immediately.

CookSmart

Houghton Mifflin

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Recent Review

Spectacular! Always a delight, gets lots of compliments.
I do sub crushed cornflakes for the melba toast. I made it with melba toast once, and it was OK but I prefer the cornflakes.
A bit labor intensive, though, so I break the work into smaller tasks (like peeling the skin off the chicken ahead of time), and I like having a helper. I dip the chicken in the egg mixture, he rolls it in the crumbs.